Fig, Honey and Mascarpone Tart Recipe

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Fig, Honey and Mascarpone Tart
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Ingredients
10
Count
Nutrition
517
Calories
Total time
55
Minutes
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Ingredients:

  • 125 g fridge cold butter
  • 90 g sugar
  • 10 -12 figs
  • 2 tbsp honey
  • 2 large egg yolks
  • 4 tbsp caster sugar

Directions:

  1. Put the flour in a large mixing bowl.
  2. Cut the butter into small chunks and tip into the flour.
  3. Rub the butter between your thumbs and fingertips until the mixture looks like breadcrumbs, stir in the sugar and drop in the two egg yolks.
  4. Using a table knife or your hands, mix in the eggs.
  5. Then use your hands again to bring the whole lot together.
  6. You may need a few drops of water but add them carefully.
  7. You should end up with a soft ball of dough.
  8. Cover with a piece of greaseproof, foil or clingfilm and refrigerate for about an hour.
  9. Roll the pastry out on a lightly floured board so that it is large enough to fit a deep 25cm diameter metal tart inches
  10. Lift the pastry up with the help of a rolling pin and drape over the tart tin.
  11. Gently push the pastry into the corners of the tin and up the sides, patching any holes and tears where necessary.
  12. No one will ever know.
  13. Prick the pastry case all over with a fork, place a piece of greaseproof paper on top of the pastry, and weight it down with something like beans or rice.
  14. Rest the pastry in the fridge while the oven gets to 350°F
  15. Cut a deep cross in the top of each fig.
  16. Bake the tart case for about twenty-five minutes until it is firm and somewhat dry to touch.
  17. It should be the colour of a custard cream.
  18. Remove the greaseproof paper and beans.
  19. Leave the pastry to cool a little, then place the figs in snugly, squeezing each on as you so do to open it up.
  20. Stuff little spoonfuls of mascarpone into the open figs.
  21. Drizzle with honey.
  22. Mix the crème fraîche with the egg yolks and sugar and pour over the fruit.
  23. Bake for 35 minutes until the edges of the pastry have browned slightly and the juices have combined with the creamy bits to give a sort of wobbly custard.
  24. Leave to cool and set slightly for fifteen minutes before eating.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 517.49 Kcal (2167 kJ)
Calories from fat 194.1 Kcal
% Daily Value*
Total Fat 21.57g 33%
Cholesterol 143.15mg 48%
Sodium 594.93mg 25%
Potassium 306.35mg 7%
Total Carbs 73.55g 25%
Sugars 45.47g 182%
Dietary Fiber 5.38g 22%
Protein 10.03g 20%
Vitamin C 1.9mg 3%
Iron 2.1mg 12%
Calcium 153.9mg 15%
Amount Per 100 g
Calories 222.9 Kcal (933 kJ)
Calories from fat 83.6 Kcal
% Daily Value*
Total Fat 9.29g 33%
Cholesterol 61.66mg 48%
Sodium 256.25mg 25%
Potassium 131.95mg 7%
Total Carbs 31.68g 25%
Sugars 19.59g 182%
Dietary Fiber 2.32g 22%
Protein 4.32g 20%
Vitamin C 0.8mg 3%
Iron 0.9mg 12%
Calcium 66.3mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.3
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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